Preheat your waffle iron. My iron needed to be at the highest temp for the inside of the waffles to cook through, but every iron is different. If you're unsure, I suggest testing this out on medium heat first, and increase/decrease the temperature as needed.Whisk together all dry ingredients in a large bowl: cassava flour, collagen, gelatin, matcha, baking powder, sea salt, and coconut sugar.In a medium sized bowl, combine the eggs, ghee, coconut milk, and 1/2 cup water.Add the wet ingredients to the dry, and whisk to combine. Be careful not to over mix.Depending on the consistency of your mixture, you'll likely need to add 1/4 cup+ water to your mixture. Mine ended up needing an additional 1/4 cup the first time I made it, and an additional 1/2 cup the second. I suggest adding 1 Tbsp of water at a time, until the consistency is thicker than pancake batter, but is still able to pour onto your waffle ironAdd about 1/4-1/3 cup of waffle mix to your preheated waffle iron depending on the size. Mine was thick enough that the batter needed to be spread around a bit in the iron.Cook until golden brown and crispy. Serve warm as a healthy breakfast, or let cool for Matcha Waffle Ice Cream Sandwiches.For Matcha Waffle Ice Cream Sandwiches, layer about 1/2 cup of almond milk ice cream between two waffles. Repeat for remaining waffles.Place Ice Cream Sandwiches in freezer to harden (about 1-2 hours).Remove Ice Cream Sandwiches from freezer and slice at a diagonal.Garnish with fresh blueberries (optional) and serve straight from the freezer.